Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
SANTA FE NATIONAL HIGH SCHOOL

1st Quarter Examination in TLE- Food Processing 9 and 10

Name: ____________________________________________ Date: ________________

Grade and Section: __________________________________ Score: _______________

Directions: Read and understand carefully the statement or question in each item and select the letter of the best answer
from the given choices. In your answer sheet, shade the circle that corresponds to the letter of your choice in each item.
______1.It is a utensil use to cut raw materials when needed
a. Cutting implement b. Utility Tray c.Trolley d.Weeler
______2.They are used in removing the scales of the fish
a. Cutting implements b.Trolley c. Scaler d.Weeler
______3. It is where fish or meat are cut; ingredients are sliced or minced.
a. Trolley b.Chopping board c.Scaler d.Weighing Scale
______4. Is a building where meat or fish is cured with smoke. The finished product might be stored in the
building
a.Weelers b.Smoke House c.Utility Tray d.Scaler
______5. used as a container to keep salted fish during the process of salting.
a. Oil drum b. Scaler c.Utility Tray d.Weeler
______6. Your teacher instructed you to check and inspect all the food processing equipment in your
laboratory room. Which of the following will you do after the inspection?
a. make an oral report
b. store the food processing equipment
c. make a checklist of the tools and equipment inspected
d. prepare a written report following the standard format
______7. Why should you check the equipment that is electrically operated before using them?
a. to prevent accidents
b. to practice using the equipment
c. to avoid errors during operation
d. to make sure plugs, outlets and electrical insulation are not defective
______ 8 Is it important to conduct a pre-operational check-up on equipment before operating them in order
______?
a. to know where to return them
b. to be familiar with their parts and their function
c. to avoid accidents due to faulty operation of equipment
d. to be able to determine the correct operation of the equipment
______9. In choosing food processing equipment, why is it better to choose those with parts easy to assemble
and disassemble?
a. for easy storage
b. because they are cheaper
c. easier dismantling in case the equipment breaks down
d. for easier assembling after dismantling
______ 10. What will help you determine the kinds of tools, equipment, and utensil you will assemble,
sanitize, inspect, or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment, and utensils
______ 11. Checking this preventive maintenance activity is done to avoid overheating.
a. Crack b. Leak c. Machine temperature d. Vibration
______12. This is one of the oldest food preservation methods. Salting is a process where the common salt
(NaCl), sodium chloride, is used as a preservative that penetrates the tissue.
a. Baking b. Curing c. Frying d. Salting
______ 13. It is often regarded as including the process of adjusting the output or indication on a
measurement instrument to agree with the value of the applied standard within a specified accuracy.
a. Calibration b. Canning c. Salting d. Sanitizing
______14. This process is the reduction of bacteria to safe levels (set by public health standards) to decrease
the risk of infection; it may not kill all viruses.
a. Curing b. Sanitizing c. Salting d. Smoking
______ 15. It is the process of preserving or extending the shelf life of food in brine or immersion in vinegar.
a. Cleaning b. Cooking c. Pickling d. Washing
______ 16. These are essential machines in a food processing plant that are important in undertaking
activities in line with processing foods like fish, meat, fruits, and vegetables through salting, smoking, drying,
pickling, freezing, or canning.
a. Equipment b. Machine c. Tools d. Utensils
______ 17. This instrument needs to place a drop of water (preferably distilled) in the dark circular or
rectangular area and close the cover to calibrate.
a. Food thermometer b. Refrigerator c. Refractometer d. Weighing Scale
______ 18. These are some of the specifications included by the manufacturer of a certain tool, equipment, or
utensil.
a. dimension as to size, height, capacity, etc. b. handling and operating requirements
c. proper care and maintenance d. all of these
______ 19. This procedure in sanitizing involves removing loose dirt and food particles.
a. Air Drying b. Cleaning c. Preparation d. Sanitizing
______ 20. This specification gives the measurement of the size of an object in terms of length, width, or
height of the equipment/machine or tool.
a. Area b. Dimension c. Mass d. Volume
_____21. It is the purest form of salt in the world and is harvested by hand that has color
that ranges from off-white to deep pink.
a. kala namak b. kosher c. Himalayan pink d. Table salt
_____22. The most common type of salt and is harvested from salt deposits found underground.
a. kala namak b. kosher c. Himalayan pink d. Table salt
_____23. A type of salt that has large grain size make it perfect for sprinkling on top of meat,
where it releases a surprising blast of flavor
a. kala namak b. kosher c. celtic salt d. flake salt
_____24. It is also known as sel gris or grey salt and is harvested from the bottom of tidal ponds off
thecoast of France.
a. kala namak b. kosher c. celtic salt d. flake salt
_____25Himalayan salt that’s been packed in a jar with Charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled stored and aged.
a. kala namak b. kosher c. celtic salt d. flake salt
_____26. It is one of the most popular forms of meat in the world and classified as red meat that
contains a higher content of thiamine compared to other meat, and plays an essential role in glucose
metabolism.
a. beef b.pork c. poultry d. carabeef
_____27. It is one of the ‘big three’ popularity- wise alongside with beef and pork and classified as
white meat.
a. beef b.pork c. poultry d. carabeef
_____28. It is the meat of an adult sheep.
a. fish b.venison c. lamb d. mutton
_____29. It has been an important source of protein and other nutrients for humans from time
immemorial.
a. fish b.venison c. lamb d. mutton
_____30. It refers to the flesh of a deer, and it is a traditionally rarer type of meat.
a. fish b.venison c. lamb d. mutton
_____31is still high quality beef that has less marbling than Prime.
a. Choice b. Select c. Prime d. Standard
_____32. It is the highest quality of beef available.
a. Choice b. Standard c. Prime d. Select
_____33.It is the white pieces of fat that are seen inside the lean of the beef.
a. Standard b. Choice c. Prime d. Marbling
_____34. They are any strip of breast meat of the chicken.
a. Tenders b. Legs c. Breast d. Neck
_____35. They are the inner pectoral muscle which lies alongside the sternum of the Chicken
a. Breast b. Tenderloin c. Wings d. Tendons
_____36. Body part of the chicken that include the entire wing with all muscle and skin tissue intact.
a. Breast b. Thigh c. Legs d. Wings
_____37. They are separated from the thigh and hock by cuts through the knee joint of the Chicken
a. Wings b. Thigh c. Drumstick d. Breast
 _____38. They are the eggs are nearly perfect.
a. AA b. AAAc. B d. A
_____39. It is a method of Grading the interior of the eggs.
a. Candling b. Grading c. Sizing d. Sorting
_____40. They are eggs that are considered as the best sellers.
a. Extra large b. Medium c. Small d. Large

II. IdentificationIdentify the following. Write your answer on the space provided for.

Refractometer Descaler Salinometer Brine Solution Liquid Measuring Cup

Syrup Refrigerator And Freezer Food Tong Weighing Scales Knives
Kitchen Shears Cutting Boards Measuring Spoon Forceps Measuring Cup

___salinometer_ 1. It is a device used to measure the salinity of the brine solution.

_ Refractometer 2. It is a device used to Measures the sugar content of sap and syrup.
Brine Solution 3. Mixture of salt and water is called.
Syrup 4. Mixture of sugar and water.
Liquid Measuring Cup 5. It is used in measuring the volume of liquid.
__ Descaler ____6. They are used in removing the scales of a fish.
Refrigerator And Freezer 7. are used in maintaining the freshness of raw materials and in providing an
ideal low or ambient temperature for storing processed foods.
Measuring Spoon 8. Use to measure small quantities of liquid and solid ingredients
Weighing Scales 9. It is a device used to measure the weight of fish / food.
Forceps 10. Use in removing the spines of fish
Knives 11. It is use for cutting or slicing fish or meat; for scaling fish.
Kitchen Shears 12. It is use for trimming of fins of fish.
Food Tong 13. It is use for picking up or handling food.
Cutting Boards 14. It is where fish or meat are cut; ingredients are sliced or minced
Measuring Cup 15. It is use to measure dry ingredients.

III. Chronological arrangement: The following are the steps in deboning milkfish arrange the following in proper order by
placing1st, 2nd 3rd 4th and 5th ,

____1. Deboning (2nd)

____2. splitting(5th)
____3. removal of dorsal fin and backbone(4th)
____4. cleaning of internal organs(3rd)
____5. Washing (1st)